EASY MOROCCAN LAMB STEW RECIPE
If you're looking to make the best lamb stew, this recipe is all you need! Comforting, fall-apart tender braised lamb with loads of veggies, chickpeas and warm Moroccan flavors. You can make this in your crock pot or pressure cooker; instructions included for both! Be sure to check out my tips above and watch the video for how to make this lamb stew.
Provided by Suzy Karadsheh
Categories Entree
Time 2h30m
Number Of Ingredients 16
Steps:
- In a large Dutch oven (affiliate) or heavy oven-safe pot, heat 2 tbsp olive oil over medium heat until shimmering but not smoking.
- In the heated oil, saute the onions, carrots, and potatoes for 4 minutes or so. Add the garlic and season with salt and pepper. Remove from the pot and set aside briefly.
- In the same pot, add more oil if needed, and deeply brown the lamb on all sides. Season with salt and pepper.
- Turn heat to medium-high and return the sauteed vegetables to the pot. Add the dried apricots, cinnamon stick, bay leaf and spices and stir to coat.
- Add the plum tomatoes and broth and bring everything to a boil for 5 minutes or so.
- Cover the pot and place in the 350 degrees F heated-oven for 1 ½ hours (check partway through to add water or broth if needed). Now stir in the chickpeas, cover and return to the oven for another 30 minutes.
- Remove from the oven and serve hot with your choice of Lebanese rice, couscous, pita bread or your favorite rustic bread.
- A simple Mediterranean salad like Fattoush makes a great starter for this hearty meal. Enjoy!
Nutrition Facts : ServingSize 1 dinner bowl, Calories 502 calories, Sugar 9.2 g, Sodium 579.7 mg, Fat 9.7 g, SaturatedFat 2.4 g, TransFat 0.1 g, Carbohydrate 65.4 g, Fiber 9.9 g, Protein 43.5 g, Cholesterol 99.4 mg
LAMB-AND-APRICOT STEW
This delicious Moroccan stew gets its flavor and fragrance from sweet dried fruit and exotic hints of spicy ginger and cinnamon. Not a fan of lamb? This stew is just as tasty with beef or skinless chicken thighs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 1h55m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a large heavy pot, heat oil over medium-high. Season lamb with salt and pepper and cook, stirring occasionally, until browned, 9 minutes. With a slotted spoon, transfer lamb to a plate. Add onion and garlic and cook until onion is softened, 5 minutes. Return lamb to pot, along with tomatoes, ginger, cinnamon, and 2 cups water; season with salt and pepper. Cover and transfer to oven; cook 45 minutes.
- Stir in apricots, cover, and cook until lamb is tender, 45 minutes more. Serve stew sprinkled with almonds. (To store, refrigerate in an airtight container, up to 3 days.)
Nutrition Facts : Calories 368 g, Fat 13 g, Fiber 3 g, Protein 40 g, SaturatedFat 4 g
LAMB STEWED WITH TOMATO AND DRIED FRUIT
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a large heavy bottomed pot, over medium-high heat, add 1/2 the olive oil and heat. When the oil is hot, brown the lamb. Add the onions and saute until soft. Add the tomatoes and all of the dried fruit. Season generously, to taste, with salt, pepper, cinnamon stick and spice blend. Simmer on a medium heat for about 1 to 1 1/2 hours, or until very tender.;
- Combine all ingredients in a mixing bowl. Season with salt and pepper. Garnish the lamb with a tablespoon of yogurt.;
- 1 tablespoon cumin seed
- 2 tablespoons cardamom seed
- 2 tablespoons coriander
- 1 tablespoon paprika
- 1 tablespoon black peppercorn
- 2 cinnamon sticks
- 1 tablespoon ground nutmeg
- 1 tablespoon cloves
- In a shallow saute pan, toast all of the spices over a medium heat. Allow to cool. Grind in a coffee grinder to a fine power.
FRAGRANT LAMB STEW WITH DRIED FRUITS
Make and share this Fragrant Lamb Stew with Dried Fruits recipe from Food.com.
Provided by bijoudog
Categories Stew
Time 2h23m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- -Preheat oven to 350 degrees F.
- Heat olive oil in bottom of 4 to 5 quart heavy-bottomed Dutch oven.
- Brown cubes of lamb in oil, in batches, remove lamb to plate. Add onions to pot, scraping up brown bits and stirring.
- When softened, add crushed garlic; stir to incorporate, then add carrots.
- Cook 2 to 3 minutes.
- Add curry, salt, pepper, cinnamon, ginger, cloves, lemon zest, cayenne or pepper flakes, and rosemary.
- Stir to mix in well, then add water and wine. Raise heat and let the liquids bubble. Lower heat, then add the tomatoes, balsamic vinegar, and the lamb cubes.
- Add dried fruits, the lemon juice, and the almonds.
- Adjust seasonings to taste, adding more water if the stew seems too thick.
- Add 1/2 cup of cilantro, cover pot, and place in oven for 75 to 90 minutes.
- From time to time, check stew, adding water as needed to keep it moist. When lamb is tender and dried fruits have softened almost enough to become part of the sauce, remove from oven and stir in remaining cilantro.
- Let stew rest 5 minutes and serve.
Nutrition Facts : Calories 690.8, Fat 27.9, SaturatedFat 9.8, Cholesterol 120, Sodium 352.6, Carbohydrate 70.3, Fiber 11.4, Sugar 11.1, Protein 38.1
MOROCCAN LAMB STEW WITH APRICOTS
The lamb gets mellow from cooking until tender, and the warm spices take away any overly "lamby" flavor. The apricots, cilantro, and pine nuts are a wonderful combination. This stew took very little time or effort--very nice for a complex-flavored dish like this. This would be great with crusty bread, served over couscous, or with chickpeas added in for a heartier meal.
Provided by Jasmine
Time 2h25m
Yield 4
Number Of Ingredients 19
Steps:
- Combine lamb, coriander, cumin, paprika, cayenne, cardamom, turmeric, and salt in a large bowl; toss together until lamb is evenly coated.
- Heat oil in a large Dutch oven or tagine over medium heat. Add onions; cook, stirring occasionally until soft and translucent, about 5 minutes. Stir in garlic, ginger, and cinnamon; cook, stirring frequently, until fragrant, about 1 minute. Add seasoned lamb; cook, stirring frequently until light brown, being careful not to caramelize, about 2 minutes. Add chicken stock and bring to a gentle boil over medium heat. Reduce heat to low and simmer, covered, until the lamb is just tender, about 1 hour and 15 minutes.
- Stir in apricots, orange peels, and honey; continue to simmer over low heat, uncovered, until the liquid has thickened slightly and lamb is fork-tender, about 30 minutes. Remove from the heat, discard cinnamon sticks and orange peels.
- Divide evenly among 4 bowls. Garnish each bowl with a tablespoon each of cilantro and pine nuts.
Nutrition Facts : Calories 552.6 calories, Carbohydrate 40.9 g, Cholesterol 125.5 mg, Fat 24.8 g, Fiber 7.4 g, Protein 44.5 g, SaturatedFat 6.5 g, Sodium 1129.7 mg, Sugar 26.1 g
MOROCCAN LAMB STEW WITH DRIED CHERRIES AND LEMON
This is one of our favorite colder-weather recipes. It's excellent. Be sure to read the notes at the bottom of the page before you go grocery shopping & start to cook. You may want to make adjustments to the ingredients. Enjoy!
Provided by Kate H.
Categories Stew
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Rehydrate the cherries in a bowl with about a cup of warmed stock. Let soak until needed.
- In a large, heavy saute pan, heat 2 T olive oil with 2 T butter over high heat. Season the lamb with salt and pepper and saute in batches, not overcrowding the pan, so all sides are browned. Transfer to a large saucepan or casserole. Continue this process until allo the lamb is well browned.
- Reheat the saute pan over medium-high heat. Add olive oil and saute the onions to translucent, about 10 minutes. Add the spices and cook until the aromas start to come up, 2-3 minutes. Deglaze with some of the stock and add this to the pan with the lamb. Add the remaining stock and bring to a boil. Reduce the heat, cover and simmer for 45 minutes. Add the rehydrated cherries with their soaking liquid and the preserved lemon (or lemon zest). Continue cooking for about 15-20 minutes more, or until the lamb is very tender. Add the honey and season to taste with additional salt and pepper.
- Serve over couscous, mixed with a few chopped Kalamata olives. Top with toasted sesame seeds and enjoy with a glass of Cabernet Franc.
- Notes:
- This dish has A LOT of butter. By mistake, I only used 2 T, in stead of ½ cup Next time, I wouldn't use any at all. There is enough olive oil & liquid from the lamb to sufficiently cook the lamb without the butter. This will cut calories by A LOT, too!
- I toasted the ground coriander in a frying pan until it was smoky & fragrant.
- I used beef broth, and lemon zest.
Nutrition Facts : Calories 1761.5, Fat 152.8, SaturatedFat 61.2, Cholesterol 387.9, Sodium 284.5, Carbohydrate 18.2, Fiber 3, Sugar 11, Protein 78
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